Hi, I’m doing some research for converting starches to sugar and this brewer forum seems the right place to ask. I need some help in determining what the mash time would be if I conduct mashing at room temperature, without heating the mash concoction? I understand that with proper heating to the amylase enzyme (beta & alpha) optimum temperature, about 60C, would amount to an hour (more or less?) However, if I performed this process at room temperature, and my water temperature is 25C, what is the estimated time to achieve a 100% mash to wort? And would constant and vigorous agitation of the mash also result in faster conversion of starch to sugar?
I’m going to imagine it’s possible to get good beer at room temp mash even without agitation.
I tend to believe the first beer was accidental, and did not have any significant temp or agitation.
Historically brewers would leave the mash sit overnight. That might have had more to do with poorly malted and low enzymatic grain then temperature control.
You could do an Iodine Test every thirty minutes to an hour until you get complete conversion. Although that is not without fault. http://www.homebrewtalk.com/wiki/index.php/Iodine_test
Sounds like you actually need to do some research for your research project. People on this forum are brewing beer and looking for the most efficient way to convert starches to sugars.
I would be interested in your results though
[quote=“harpdog”]I’m going to imagine it’s possible to get good beer at room temp mash even without agitation.
I tend to believe the first beer was accidental, and did not have any significant temp or agitation.[/quote]
There’s a movie on Netflix called “how beer saved the world” according to that the first beer was indeed accidential